kBird, the Thai food truck Richard Glasgow has operated in Hillcrest since 2012, is moving to a brick-and-mortar location. “As soon as [he] can” — certainly within the calendar year — Glasgow will begin serving up his authentic Thai food out of the former home of Palette Catering, 600 N. Tyler St. The new restaurant will be counter service and have a handful of tables and chairs. “Maybe two dozen chairs,” Glasgow said. Hours, restricted by the location’s zoning, will be 10:30 a.m. until 6:30 p.m. Monday through Friday.

Glasgow said he would continue to serve the items he regularly offered from the truck — pad thai, red curry, green curry, hang lay curry — while working other dishes he’s occasionally offered out of the truck into the regular rotation (like salad rolls and papaya salad) and mixing in specials like Thai fried chicken and Sai Oua, a spicy sausage popular in Northern Thailand that Glasgow and Hillcrest Artisan Meat’s Brandon Brown have made in the past. 


“I always felt limited in the food truck to do everything I wanted to do, like properly present or have dishes meant to be eaten right away served in an environment where people can eat them immediately,” Glasgow said. 

A former lawyer who started cooking Thai food while working alongside many Thai people as a green grocer in Washington, D.C., Glasgow has traveled to Thailand a number of times, most recently last January. 


He said he’s trying to recreate the flavors you find there without translation. 

“This a food culture that’s developed over a couple thousand years. I’m not inventing any of this. I’m not classically trained. If I’m good at anything, it’s observing people cook and chatting with them and paying attention to what they do and recreating that. I have so much respect for Thai people and culture.


“When people think of Thailand, they usually think of Bangkok and beaches. When I traveled there, I found that the street-food folks are all from the country, from northern and northeastern Thailand.”

Later, when he visited Northern Thailand, the culture and food reminded him of his his rural Northern Louisiana roots. 

“They like to eat whole animals. The people in the north speak a dialect that people in the Bangkok describe as a drawl.”